Vibrant pasta salad with bacon, tomatoes, lettuce, and creamy avocado ranch; ideal for summer picnics.
# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
02 - Salt for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups chopped romaine lettuce
05 - 1 cup halved cherry tomatoes
→ Avocado Ranch Dressing
06 - 1 ripe avocado, peeled and pitted
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons chopped fresh chives
11 - 2 tablespoons chopped fresh dill
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 to 3 tablespoons milk, as needed for thinning
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado, for garnish
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Drain and rinse the pasta under cold water to halt cooking. Set aside.
02 - Heat a skillet over medium. Place bacon slices in the skillet and cook until crispy, turning occasionally. Transfer cooked bacon to a paper towel-lined plate to absorb excess fat. Once cooled, chop bacon into bite-sized pieces.
03 - Combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper in a blender or food processor. Blend until smooth. Add milk in increments of one tablespoon, blending after each addition, until the dressing reaches a creamy, pourable consistency.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour avocado ranch dressing over the mixture and toss gently to coat all ingredients.
05 - Top the salad with extra chopped avocado and fresh chives if desired. Serve immediately or allow to chill in the refrigerator for 30 minutes to enhance flavors.
